Subject: Long-Grain Rice
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 19 2002 - 06:27:42 EST
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F O O D F U N N Y
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Here's a true "from the mouths of babes" food funny from reader Candy
Cassell of Sterling, Virginia
My dear friend, Sally Bailey, is retiring this year after a long
career in elementary education, during which time she has been a
teacher, assistant principal and principal. She tells the story of an
incident which took place when she was the new assistant principal of
Sugarland Elementary (isn't that a great name?). She spent a lot of
time in her first weeks in her new post getting to know the children
-- talking to them in the halls, and greeting them as they arrived and
left on their buses each day.
One day a school cafeteria hostess did not arrive for lunch duty, so
Sally did what she had to do: she donned a hostess apron, and began
the task of dispensing straws and extra utensils, answering questions,
and keeping the peace. She knew she was doing well when one sweet
little girl exclaimed, "Oh, Mrs. Bailey, I am so happy to see they
finally gave you a REAL job!"
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T O D A Y ' S R E C I P E
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To my mind, the instant, "minute," and pre-cooked boil-in-a-bag rices
are an abomination since cooking real rice is no more difficult than
any of these so-called time saving products, and to make matters
worse, they cost as much as ten times as much as regular raw
long-grain rice. I recommend that my American readers buy domestic
rice since it is of high quality and less expensive than imported
brands. For added flavor, use basmati or jasmine rice. Here is the
basic method I have used with success for many years:
Long-Grain Rice
As a general rule, cook 1/3 to 1/2 cup (80 to 125 ml) raw rice per
serving, and always use a ratio of two parts water (by volume) to one
part rice. Bring the water to a boil in a heavy saucepan and add the
rice. Stir once, cover tightly, and reduce the heat to low. Simmer
covered for 15 minutes - do not stir or remove the lid. Remove from
the heat and allow to sit covered for 10 to 15 minutes. Fluff with a
fork immediately prior to serving.
Nasi goreng is traditionally eaten in Indonesia as a one-dish meal and
can be accompanied by fried eggs instead of the omelette. Indonesian
cooks put their leftovers in it, so use any leftover chicken, beef, or
pork you have on hand.
Nasi Goreng (Indonesian Fried Rice)
2 eggs
4 Tbs (60 ml) peanut (or other mild flavored) oil
1 onion, peeled and chopped
1 clove garlic, peeled and chopped
4 oz (100 g) pork, chicken or beef, diced
4 cups (1 L) cold cooked rice
1Tbs (15 ml) hoisin sauce*
4 oz (100 g) cooked small shrimp, shelled
8 oz (225 g) peas, defrosted if frozen
2 scallions, chopped in 1/2-inch (1 cm) pieces
Chilli sauce* to taste (optional)
*Available in finer supermarkets and in Asian specialty shops.
Beat the eggs and heat half the oil in an omelette pan. Pour the eggs
in and allow to set into a pancake-type omelette. Turn out, slice
into 1/2-inch (1 cm) ribbons and set aside. In the same pan, put the
rest of the oil and fry the onion and garlic for 3 minutes. Add the
meat and cook for 3 minutes, then add the rice and stir until well
heated. Season with the hoisin sauce and add the shrimp, scallions,
peas, and optional chilli sauce and allow to heat through. Serve
garnished with strips of omelette. Serves 4.
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